Posts filed under ‘Dairy’

No bake lemon yogurt tart/pudding/cassata

So I whipped this awesome tartie thingie quite some time back and I completely forgot to blog about it!

I really love the acerbic taste of a fresh lemon and tart lemon pies and puddings but lemon curd based desserts are just so rich! All the egg yolks and sugar it’s to egg-y and heavy for my liking.

Yogurt is another one of my favourites and I just love how flavoured yogurt can capture fruit flavours and lend a light and summery mouthfeel.

So I mixed them both up. The results were pretty good; got a nice no-bake pudding/tart/frozen dessert; almost like a lemony cassata.

What you need:

1 pack of lemon flavoured pudding mix

1 cup of strained or greek style yogurt

sugar as per taste

1 tbs fresh lemon juice and rind

1/2 tsp lemon essence

10 digestive biscuits broken into chunks

1/2 cup glace fruits, nuts and fresh fruit chunks (fresh fruit is optional)

What to do:

1. prepare the lemon pudding and set aside to cool (should be equvivalent to one cup)

2. Put the digestive biscuits in a deep dish

3. Beat yogurt with sugar, lemon juice and essence

4. Mix cooled pudding with yogurt and gently fold in the glace fruit and nuts

5. Pour over digestive biscuits

6. Freeze till set. Garnish with fresh fruit or lemon slices. Cut into slices and serve.

Advertisements

September 25, 2009 at 12:26 pm 3 comments

Ras Malai: Best + easiest ever!

Literal translation: Liquid Cream.

Actually it has nothing to do with cream and it definitely has nothing to do with liquid cream or even liquid + cream. It’s just an absurd name- if you make it my way!

Ras malai is a traditional Indian sweet, originating from West Bengal. God I love the Bengalis for having invented this. It’s my favourite dessert ever.

These tiny balls of cottage cheese are soaked in a creamy milk and sugar and eaten with the milk.

It’s a tricky and complicated recipe BUT this version (handed down by my aunt) is easy, breezy and beautiful (yes it’s a cover-worthy dessert)

What you need:

For the Malai: Creamy balls

1 cup of Nido milk powder (or any other brand)

1 egg

1 + 1/2 tsp baking powder

For the Ras: Milk Syrup

1lt milk

1/2 can unsweetened evaporated milk

1/2 cup sugar

Saffron strands

1 tsp cardamom powder

What to do:

1. Make Ras. Boil everything together and make sure that the flame is med, do not let it burn!

2. Make the malai. Sift the milk powder with baking powder, beat in the egg and knead to form a sticky dough. You may be tempted to add water, but resist the temptation. Form tiny balls (they will swell)

3. Put the balls in the boiling milk and simmer for 15-20 minutes till balls swell up and are soft in the centre.

4. Cool and serve nice and cold.

The balls can be flattened- the more traditional shape.

Good example of Watermark gone awry.

September 11, 2009 at 7:13 am 6 comments

Miniature Pancakes

OK why miniature??

I don’t know! just a whim! but they were super cute. I like pancakes once in a while. If I crave for pancakes as a main course, it’s got to be the paper-thin no rise kind.

But If it’s a  decadent Sunday Morning breakfast, I go for the fluffy baking powder kind.

What you need

1 large egg (the fluffier the pancake, the better)

1 cup flour (I used whole)

3/4 cup milk (I used soy)

1/4 tsp baking powder

Salt to taste

What to do:

1. Sift flour with baking powder.

2. Mix everything in a bowl and whisk till a thick-ish consistency is obtained

3. Pour in small ladleful’s onto a hot greased skillet

4. Cover and cook on low for a minute on each side.

5. Serve warm

July 11, 2009 at 6:00 am 2 comments

Bendy Straw Mango Smootie

The best part about Summer is the Mango of course. The Alphonso Mango to be more specific. 

The Mango Season is almost like a festival one to be prolonged and savoured without bothering about trivial obstacles like weight loss or diabetes. My dear (severely diabetic) grandmother bought 6 dozen of these crimson shells of happiness. 

For most of the part, we just eat them whole: It really is nonpareil in it’s natural form. But what harm is it to smootie it or to aamras it or to tart it or cheesecake is?

And there certainly is no harm in eating it for breakfast.

A couple of days back I twittered  about the boredom in breakfast dishes. I take that back. If mangoes were to be my daily morning fix; so be it. 

As though the idea of gulping thick sweet crimson mango flesh wasn’t good enough, I added a bendy straw for additional joy. Of course I’ve always known and used straws but my awareness towards bendy straws arose from an episode of ugly betty (believe it or not). Well what can I say about the power of suggestion, we had the straws at home in a week.

I don’t know what it is about bending a plastic straw toward my face that gives me immense comfort and joy, really.

 

Bendy Straw Mango Smoothie

What you need:

1 ripe mango (pref alphonso)

1/4 cup milk

4-5 ice cubes

1 bendy straw 

 

What to do:

1. Blend the mango, milk and ice cubes.

2. Pour into a glass and place your bendy straw in a strategic position (the way you like it) Drink up the crimson joy.

May 26, 2009 at 12:00 am 1 comment

Mulberries and smoothies

I remember that silly rhyme we would sing as kids, round and round the mulberry tree. The fruit is not silly though.

It resembles a blackberry but has these tentacle like thingies all over (forgive me for not knowing the scientific word, this is a food blog)

I bought some of these but really didn’t know what to do with it. I remember Patrick Star (of Spongebob Squarepants) once say: “when in doubt, pinkie out!” (that REALLY did not help)

SO I created a new one “when in doubt, blender out!”

I made a dee-licious smoothie with the mulberries and strangely a larger quantity of other stuff.

What you need:

¼ cup mulberries
½ cup diced papaya
1 cup cold milk
honey to flavor (honey is perfect as a sweetener for this recipe)

What to do:

1.Blend all, preferably with some ice
2.Slowly sip and enjoy the flavor. And keep your pinkie out. Its Friday the 13th!

DSC03013

My beautiful mulberries.

DSC03020

My even more beautiful mulberry smoothie.

February 13, 2009 at 6:33 am 1 comment

Frozen Yogurt

I have this archaic ice cream maker that I bought a really long time ago and never really used it. It’s quite lousy as I learned soon after I started making my frozen yogurt..Never mind that it never really froze in the machine, my freezer came to the rescue and the result was FAB.

It was really simple and a lot of fun. I would do it again but maybe with a new ice-cream maker.

DSC02570

What you need: (serves: as much as you want)

A really creamy variety of yogurt or yogurt that has been hung in a cheesecloth for 4-6 hours
Vanilla extract/essence
Powdered sugar

What to do:

1. Beat the yogurt with the sugar and vanilla
2. Freeze as per ice cream maker manufacturers instructions.

DSC02574

January 2, 2009 at 3:37 am Leave a comment

Quick and Easy All-Dairy Pudding

I call this the All Dairy pudding. Because that’s exactly what this is an all dairy pudding. I don’t use anything to thicken it and it has no flours as such but it’s still a pudding. Did I forget to mention, it has only two ingredients?

I absolutely adore this pudding. I could eat it everyday.

What you need:

1/2 cup of Thick Yogurt
1/4 cup of Sweetened Condensed Milk

What to do:

1. In a microwave safe bowl mix the two ingredients well. Add more or less condensed milk depending on your preference.
2. Important step: Microwave at 60% for 20-30 seconds till you see a very few bubbles come out. Do Not OVERCOOK! it will make the pudding grainy and weird. You just want to set the yogurt not curdle it.
3.When moved, the pudding should reveal water below from the yogurt. But it should be firm and not granular.
4. Refrigerate for an hour till chilled.

This isn’t the best picture but yes it is the best dessert:

Easy Pudding

December 27, 2008 at 10:38 pm Leave a comment


Email me

Hi everyone you can email me at oneofagrind{at}gmail{dot}com

Subscirbe

I heart FeedBurner

Follow Me on Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Categories

Flickr Photos

Subscribe Via Email

Enter your email address:

Delivered by FeedBurner